Baked Spinach with Corn ( Iron Rich)

Baked Spinach with Corn, corn and spinach mixture layered on a potato base, baked topped with tomato slices, cream and cheese.

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This is the secret of optimal hemoglobin levels… the iron richness of spinach and tomatoes packed with a difference!

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Preparation Time: 
Cooking Time: 
Baking Time:  15 to 20 mins.
Baking Temperature:  230°C (450°F).
Makes 6 servings
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For The Spinach Layer
3 cups chopped spinach (palak)
1/2 cup chopped tomatoes
1/2 cup chopped onions
1/2 cup boiled sweet corn kernels (makai ka dana)
2 green chillies , chopped
2 tsp oil
salt to taste

For Baking
1 tomato , sliced
1 tsp fresh cream
3 tbsp grated processed cheese

For The Potato Layer
2 cups boiled and grated potatoes
1/2 cup crumbled paneer (cottage cheese)
2 tsp lemon juice
1 tbsp chopped coriander (dhania)
1 green chilli , chopped
salt to taste

Other Ingredients
1/2 tsp oil for greasing

For the spinach layer

  1. Heat the butter in a pan and fry the onions for 1 minute. Add the green chillies and fry again for a few seconds.
  2. Add the spinach and cook for 1 minute.
  3. Add the chopped tomatoes and cook again for another minute.
  4. Add the corn and salt and mix well.

For the potato layer

  1. Mix all the ingredients very well.

How to proceed

  1. Spread the potato mixture in a greased baking dish.
  2. Spread the spinach mixture and cover with tomato slices.
  3. Finally, spread the cream and sprinkle the cheese on top.
  4. Bake in a pre-heated oven at 230°c (450°f) for 10 to 15 minutes.
  5. Serve hot.
Nutrient values per serving
25.5 gm. 236 cal. 10.9 gm. 1.7 mg. 9.1 gm.
RECIPE SOURCE : Iron Rich RecipesBuy this cookbook

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1 review received for Baked Spinach with Corn ( Iron Rich)

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 Reviewed By
Sia MehtaOctober 12, 2010 yummy! which corn do i use...sweet corn or white in this recipe.

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Reviewed October 12, 2010by Sia Mehta yummy! which corn do i use...sweet corn or white in this recipe.

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